Duck leg in soy sauce

Duck leg in soy sauce

Introduction:

Production steps:

Step 1: main material

Step 2: wash the duck legs, blanch them in boiling water and wash the foam

Step 3: wash Zanthoxylum, star anise, dried pepper and cinnamon, cut ginger and garlic into large pieces, and tie onion

Step 4: put the washed duck legs into the Shaobao, and then add the pepper, star anise, dried pepper, cinnamon, ginger, garlic and green onion

Step 5: add proper amount of soy sauce, soy sauce and cooking wine

Step 6: put in a piece of rock sugar

Step 7: then add a bowl of water, less than half of the duck leg, cover the pot and bring to a boil, simmer for about an hour

Step 8: keep turning the duck legs during the period, drizzle with soup and color evenly

Step 9: after an hour, the soup is almost cooked. Open the fire and slowly collect the juice until the soup is thick

Materials required:

Duck leg: moderate amount

Rock sugar: right amount

Soy sauce: moderate

Old style: moderate

Zanthoxylum bungeanum: right amount

Star anise: right amount

Cinnamon: moderate

Dry pepper: right amount

Cooking wine: moderate

Ginger: right amount

Garlic: right amount

Note: to evenly color, must from time to time turn drench soup, uniform color, this process needs patience oh. This dish will taste better when it's cold~

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: slightly spicy